Why You’ll Love Apple Crumble CheesecakeV Recipe

A spiced cookie crust adds a rich caramel‑like base that complements the apples and cheesecake beautifully.
The cheesecake layer is creamy, smooth and well‑seasoned with warm spices.
The apples are pre‑cooked so they’re tender and jammy, not raw or underdone.
The crunchy crumble topping gives texture contrast and visual appeal.
It’s mostly prepared ahead of time (and chilled), so it’s ideal for entertaining or making in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust

Biscoff cookies (or speculoos/digestive/gingersnaps)
Unsalted butter, melted

Crumble topping

Unsalted butter, melted
All‑purpose flour
Brown sugar
Rolled oats

Apple topping

Tart and crisp apples (peeled, cored, sliced)
Brown sugar
Ground cinnamon
Cornstarch

Cheesecake filling

Cream cheese (block style), softened to room temperature
Granulated sugar
Greek yogurt
Vanilla extract
Ground cinnamon
Ground ginger
Ground nutmeg
Eggs (room temperature)

Directions

Preheat oven to 325 °F (about 163 °C).
Make the crust: Crush the cookies until very fine. Mix with melted butter until it resembles wet sand. Line the bottom of a 9‑inch springform pan with parchment, press the crumb mixture firmly into the bottom and up the sides, then chill in the fridge.
Make the crumble topping: In a bowl combine melted butter, flour, brown sugar and oats until a thick crumbly paste forms. Set aside to cool and firm.
Make the apple topping: In a small pot combine the sliced apples, brown sugar, cinnamon and cornstarch. Cook over medium‑high heat until apples are fork‑tender and juices are jammy. Remove from heat and let cool.
Make the cheesecake filling: In a large bowl, beat (or use a spatula) the softened cream cheese with the sugar, Greek yogurt, vanilla, cinnamon, ginger and nutmeg until very smooth. Add the eggs one at a time, mixing each in fully before adding the next.
Pour the cheesecake batter onto the chilled crust in the pan. Gently layer the cooled apples on top of the batter, then sprinkle the crumble topping over the apples.
Place an empty sheet‑pan on the bottom rack of the oven (to catch any leaks). Bake the cheesecake for about 65‑70 minutes, or until the edges are set and the centre still has a slight jiggle.
After baking, let the cheesecake cool completely at room temperature. Then refrigerate (preferably overnight) for at least 6 hours until fully set.
Run a thin spatula around the edge of the pan, release the springform ring, slice and serve chilled (or at room temperature if you prefer).

Servings and timing

This cheesecake yields approximately 10 servings.

Prep time: ~ 50 minutes
Cook time: ~ 1 hour 25 minutes
Chilling time: ~ 6 hours (ideally overnight)
Total time: ~ 8 hours 15 minutes

Variations

Swap the Biscoff (or speculoos) cookie crust for graham cracker crumbs or digestive biscuits if you prefer a more neutral base.
Use different tart apples such as Granny Smith, Honeycrisp, Braeburn or Gala depending on availability and taste preference.
Add a salted caramel drizzle over the top before serving for an extra decadent finish.
Use pears instead of apples for a pear‑crumble cheesecake variation.
For gluten‑free: use gluten‑free cookies and adjust flour in the crumble topping accordingly.
For reduced sugar: consider lowering brown sugar in the apple and crumble layers, or using reduced‑fat cream cheese (though texture may vary).

Storage/Reheating

Store: Keep the cheesecake covered in the fridge (airtight container or wrapped with plastic wrap) for up to 5 days.
Freeze: Wrap leftover slices well (plastic wrap and/or foil) or place in an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge or for a few hours at room temperature before serving.

FAQs

What kind of apples should I use?

Choose tart apples that hold their shape when cooked, such as Granny Smith, Honeycrisp, Gala or Braeburn.

How do I know when the cheesecake is done baking?

The outer edges should be set and firm, while the centre should still have a slight jiggle when you gently shake the pan side to side.

Can I use a water bath for baking the cheesecake?

Yes, you can, but in this recipe it’s not strictly necessary because the top of the cheesecake is covered by apples and crumble, reducing risk of cracking.

Can I use a mixer instead of mixing by hand?

Yes—you can use a hand or stand mixer. The original recipe uses a spatula to make it more accessible, but a mixer will work fine. Smoothness and room‑temperature ingredients are key.

Can I substitute the Greek yogurt with something else?

Yes, you could try using sour cream instead of Greek yogurt, but texture and tang may differ slightly. It hasn’t been extensively tested in this recipe.

Can I use a different size pan?

Yes, but you may need to adjust baking time. For example, if you use a 10‑inch pan instead of 9‑inch, the cheesecake layer may be thinner and bake faster.

Can I make this recipe egg‑free or vegan?

This specific recipe relies on eggs for structure, so an egg‑free or vegan version would require significant modifications (including other ingredients) and may change texture notably.

Can I make it ahead of time?

Absolutely. In fact, letting the cheesecake chill overnight improves the texture and flavours. It’s ideal for preparing ahead of an event.

Why did my cheesecake crack?

Because the top is covered with apples and crumble, cracking is less likely. However, still avoid over‑mixing the batter, bake at moderate temperature, and let it cool slowly before chilling to minimise cracking.

How should I serve this cheesecake?

Slice it chilled (or slightly closer to room temperature for tenderness). You can serve plain or with a drizzle of salted caramel, extra crumble topping, or fresh whipped cream.

Conclusion

This apple‑crumble cheesecake brings together the best of cheesecake and fruit‑crumble worlds: a rich, spiced cream‑cheese base, tender apples cooked to perfection, and a crunchy crumble topping—all resting on a caramelised cookie crust. With prep mostly ahead of time, it’s both indulgent and practical for gatherings or a special treat. Whether you serve it for fall, the holidays, or just because, it’s sure to impress.